Started experimenting with vacuum lids instead of regular canning - heard they're more convenient and jars last longer. But I don't know if you need to heat them before using, how long to keep the jar under the press, and whether sterilization is even necessary? Has anyone tried this already?
I've tried these lids, and here's what I noticed: you need to sterilize the jars the usual way, but you don't have to heat the vacuum lids - though some people recommend dipping them in hot water before use. You typically need to keep the jar under the press (if it comes with the device) for about 10-15 minutes while the jam is still hot and the lid fully seals. Important thing to note: the jam really needs to be hot when you seal it, or the vacuum might not work properly.
About the time under pressure - usually 5 to 10 minutes is enough, until the lid fully seals and you hear that distinctive click. After that you can remove the jar, no need to keep it there for hours - the jam will create the necessary pressure on its own as it cools.
Log into answer.
